Mediterranean vegetable gratin

Gluten-free Mediterranean vegetable gratin

Prep time: 20 minutes

Cook time: 60 minutes

Serves: 4

Calories: 280

Mediterranean vegetable gratin with eggplant, zucchini and tomato. Vegetables from oven really don’t need more than a bit of oil, some herbs and, to make it even better, a little bit of Parmesan cheese. Serve with some rice and you have a great vegetarian dinner.

If you’ve made this Mediterranean vegetable gratin, let us know in the comments down below how you liked it!

Print Recipe

Mediterranean vegetable gratin

  • Prep time: 20 minutes
  • Cook time: 60 minutes
  • Total time: 1 hour 20 minutes
  • Serves: 4
  • Calories 280

Ingredients

  • 5 tomatoes
  • 2 eggplants
  • 1 zucchini
  • 20 g fresh Italian herb mix, (oregano, rosemary, sage, thyme)
  • 2 cloves garlic
  • 6 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 50 g Parmesan cheese, grated

Method

  • 1)

    Preheat the oven to 180 °C.

  • 2)

    Remove the leaves from the oregano, sage, thyme and rosemary. Grind them with the garlic, olive oil, salt and freshly ground pepper into a smooth mixture, using a mortar or hand blender.

  • 3)

    Cut the vegetables into 1⁄2 cm slices. Brush the vegetable slices on both sides with the herb oil and place them upright in a baking dish.

  • 4)

    Cook in the middle of the oven for approximately 1 hour. After 30 minutes, top with the Parmesan cheese and cover with aluminum foil.

Nutrition

Calories280
Fat23g
Carbohydrates12g
Protein4g

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